Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
More pumpkin, but why not? What's not to love about pumpkin? Oh, and of course there's chocolate, too. This recipe was sent to me by my friend Pam, who won a ribbon with it at the county fair.
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
Bake loaf cake until tester inserted into center comes out clean, about 55 minutes [editor's note: at least 60 minutes, if not 70]. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
Makes 12 servings.
Flavors of the World